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Side Dish
Melissa's Corporate Chefs
6 cups Low Sodium Chicken Broth
2 teaspoon Salt
3 cups Long Grain Rice
1/2 cup Italian Parsley chopped
1/2 cup Butter (1 stick)
Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low.
Cover; cook until broth is absorbed, about 25 minutes. Remove from heat.
Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes.
Fluff rice with fork. Season with salt and pepper.
